Reviewer:

Excellent! I am not usually the cook for the family but I got rave reviews for this! Made it as is and it turned out wonderfully. It was nice to make something the kids didn't get a chuckle over..... We've made it every Easter since.

Reviewer:

This is a 5 star all the way! I doubled the recipe and used a 10 lbs bone in 1/2 ham. I usually by a pre glazed spiral ham and since this was just a regular ham I wanted to add a glaze. I put it in a roasting bag and let it marinade for about 14 hours. (flipped it about 4 times) I hate bourbon and my parents had left 2 bottles here and I wanted to use it up. I was nervous because one of the reviews said that it left a strong bourbon flavor. But my guests and I felt it gave it a rich savory flavor. Everyone loved it. This glaze is OUTSTANDING. I even forgot the garlic which would have made it even better. Thanks Jennifer. I will forever keep bourbon in my kitchen from here on out!

Reviewer:

Absolutely fantastic! I doubled the sauce and made gravy with the excess (drippings) using just a bit of milk, water, and cornstarch. With the sauce I added spices (cloves, allspice, cinnamon, and mustard) to taste and since the ham came with a sauce packet, I tossed that in with it all. I poured half of the sauce on before I baked it and the rest when it was about done, baking it for another 10 min or so to set the glaze. Oh, I also omitted the water and just used whatever pineapple juice was in the cans. I boiled the sauce to thicken before pouring it on the ham.

Reviewer:

I made this as written the first time, except I used a bone-in ham & didn't add the pineapple rings on the outside nor the water, but I used a disposible tin pan so I didn't need water & didn't want to dilute the sauce. The 2nd time I added spicy brown mustard- made it during the holidays & we had leftovers plus incredible ham & cheese sandwiches on crusty Italian bread for several days. Each time I used a pre-cooked [smoked] ham so I only heated at 20 minutes/lb. at 325 degrees and it came out perfect & juicy [didn't want overcooked dried out ham!] Bonus: both times got a meaty bone for home made pea soup later in the week!

Reviewer:

This recipe was fantastic. I had heard over the years that bourbon-glazed hams were delicious, so on Christmas I tried the recipe and the masses were right. The ham I prepared was very yummy and I intend on using this recipe again and again.